A Mexican vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Sweet potatoes and bell peppers are on the EWG Dirty Dozen list, so they are worth sourcing organic for reduced pesticide exposure.

Ingredients

• 2 medium sweet potatoes
• 2 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced
• 1 red onion, thinly sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 can (400 g) black beans, drained and rinsed
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 2 cups cooked quinoa or brown rice
• to taste salt

Method

1. Preheat the oven to 425°F (220°C).
2. Peel and dice the sweet potatoes into 1-inch cubes.
3. In a bowl, toss the sweet potato cubes with 1 tbsp olive oil, cumin, paprika, salt, and pepper.
4. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
5. In a pan, heat remaining olive oil over medium heat.
6. Sauté the red onion and red bell pepper until soft, about 5 minutes.
7. Add minced garlic to the pan and sauté for 1 minute until fragrant.
8. Stir in the black beans and heat through, about 3 minutes.
9. In a small bowl, whisk the lime juice with a pinch of salt for dressing.
10. Assemble bowls with cooked quinoa, roasted sweet potatoes, sautéed vegetables, and sliced avocado.
11. Drizzle with lime dressing and garnish with fresh cilantro before serving.

Notes

• Substitute quinoa for brown rice if desired.
• Add a pinch of cayenne for extra heat.
• Prepare quinoa ahead for a quicker assembly.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.